superfood

Red Maca is a Peruvian root known for its health properties and it’s the “it” superfood emerging. Yellow/Cream Maca and Black Maca are also other varieties of the root. All are used in food and medicine and are said to help enhance strength, endurance, and fertility. According to WebMD, it has an odor similar to butterscotch. Until recently it was most commonly used in health supplements, but now maca is popping up in natural and raw foods.

Kale, the new superfood darling, is a cruciferous vegetable member of the cabbage family. I remember when it was that green, curly vegetable that restaurants used as a garnish to decorate the plate. I’m not a big fan and haven’t been converted yet.

According to Starchefs.com “chefs take note of kale for its bold appearance and complex flavor.” It’s so popular it’s being eaten raw, juiced, sauteed, baked, blanched, steamed, fried etc. High in fiber and nutrients, kale is reported to have anti-cancer health benefits. Raw foodists have been juicing and eating it for years, but it’s now going mainstream.

Get juiced…

Organic Avenue recognized the benefits of kale early and offers a variety of kale products including the Green Monkey Smoothie crafted with banana and kale and Green LOVE* super juice features pear, lemon, kale, Swiss chard, spinach, parsley, collard greens and romaine. Swiss chard, Tuscan kale, spinach, cucumber, ginger, Kohlrabi, and fresh herbs are all in Good Means Go juice from newcomer Creative Juice. Kale Me Crazy will join the juice bar trend and launch in March in Atlanta. For those who prefer an alcoholic drink, there’s the Garden Variety Margarita with Blue agave blanco tequila, ginger & kale juice, lime juice, agave nectar and smoked sea salt from The Wayland.

Eat it raw…

Pure Food and Wine serves a Tuscan Kale with Shaved Fennel and Orange salad with orange blossom scented honey, fennel pollen, and candied almond crumbs while Fatty ‘Cue offers a Kale & Chicory salad with cincalok and green peppercorn dressing. Just Salad offers Winter Crunch Superfood made with Iceberg-Kale-Red cabbage, multigrain croutons, apples, wheatberries, broccoli, and shaved Parmesan. You know kale has hit critical mass when restaurant’s like Cheesecake Factory add it to their menu and serve Fresh Kale Salad. Watch out, because according to The Globe and Mail, the French are beginning to embrace it.

The Chicago Tribune’s Food trends for 2013: What’s the next kale? article suggests that “vegetables will continue to move to the center of the plate” with kale being the current superstar. QSR supports this trend and sees ‘More fruits and vegetables’ as 10 Trends for 2013, and foresees kale “becoming more popular as a healthful option at some fast-casual restaurants and on college campuses.”